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Old 12-22-2012, 02:06 PM   #1
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Default Partial - Dubbel Date

Recipe Type: Partial Mash
Yeast: WY 1214
Yeast Starter: yes, appropriate size.
Batch Size (Gallons): 5
Original Gravity: 1.070
Final Gravity: 1.010
IBU: 20
Boiling Time (Minutes): 60
Color: 14.3
Primary Fermentation (# of Days & Temp): 5 weeks
Tasting Notes: see below

This was inspired by a recipe in BLAM that used raisins in the brew.I changed the grain bill some and used dates instead. I have brewed this twice and it is a very nice dubbel. I did this as a BIAB partial mash with a dunk sparge. I get 75% efficiency so adjust accordingly.

It is a very nice dubbel. A slightly dry finish with date,fig, plum notes. The dates an extra dimension of flavor that the special B and syrup don't give by themselves. Color is a nice reddish hue. Pours with a nice head that goes down to about 1/4" after a while but lasts through the whole glass. It can be a little dangerous because it is so drinkable. Getting ready to brew this again because I don't want to run out.

Belgian Pale 4lbs 40%
Munich 8oz. 5%
Special B 6oz. 3.8%
Carapils 6oz. 3.8%
Honey Malt 4oz. 2.5%

Mash at 149 for 60 minutes. Dunk sparge for 15 minutes. Boil size 4 gallons.

Pilsen DME 1lb 10% at start of boil
Pilsen DME 2lb 20% last 10 minutes
Candi syrup D-45 1lb. 10% at end of boil
Date Sugar 8oz. 5% added after fermentation slows.(mix with some water and boil,cool down and add)
Chopped dates. 6 oz. finely chopped. (I put them in a hops sack) add at flame out and rest for 10 minutes before cool down. Remove before transferring to fermenter.

Styrian Goldings 3.8% 1oz FWH 12.5 IBU
Saaz 3.0% 1oz @ 30 7.6 IBU

BU:GU ratio .29

Whirlfloc and yeast nutrient added at 15 minutes.

After cool down. transfer to fermenter and top off to 5 Gallons.

Pitch yeast at 64 degrees and left at 68 degrees ambient for 2 days. Raise ambient temp to 72 and ferment for 5 weeks total.

Bottle and be patient. Like any Belgian it does improve with age. It tastes pretty good at one month but 3-4 is even better. The second batch is at 5 months now and it is great. The first batch is at 9 months and it has improved even more.

Edit: The all grain version I made came out great. Just replace the DME with 5 lbs of Belgian pils.
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Old 02-03-2013, 01:02 AM   #2
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Yeast?
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Old 02-03-2013, 02:11 AM   #3
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Second line down..

WY1214. I think the fruity nature of. 1214 works great with this brew.
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Old 02-04-2013, 05:04 AM   #4
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sounds yum!

Reckon I'll do an allgrain version real soon. No honey malt around here so will just leave it out. Sounds like a great recipe to try the WLP545 I have as well.
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Old 02-04-2013, 04:05 PM   #5
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Quote:
Originally Posted by sockmerchant View Post
sounds yum!

Reckon I'll do an allgrain version real soon. No honey malt around here so will just leave it out. Sounds like a great recipe to try the WLP545 I have as well.
I just brewed an all grain version. It still is fermenting, so it will be a while before it is ready.

I used 5 lbs Belgian pils to replace the DME and slightly altered the hops schedule to keep the BU:GU ratio at .29.

If you are going to eliminate the honey malt, you could just up the carapils, since DME does have some carapils in it.

I go back and forth between partial mash and all grain. If the weather is crummy I brew partial mash inside. If it is nice out I go outside and do all grain.
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Old 02-21-2013, 05:28 PM   #6
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BG.. I'm math challenged
Would you mind sending or posting your AG recipe?
I haven't done an AG yet.. but, have most stuff together to do a BIAB full boils. I'll try a simple AG recipe first to get things 'debugged' but, this sounds real good.
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Old 02-21-2013, 08:23 PM   #7
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I love a good gimmick name. Did you come up with the name or the recipe first?
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Old 02-21-2013, 09:27 PM   #8
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Quote:
Originally Posted by TNGabe View Post
I love a good gimmick name. Did you come up with the name or the recipe first?
I did the recipe first, the name came later. It just seemed like a perfect name.


For the AG recipe, just replace the 3lbs of DME with 5 LBS of Belgian Pils. I think I reduced the hops very slightly to account for the full boil vs the 4 gallon boil of the partial. But if you,left the the same you would be OK.
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Old 02-21-2013, 09:33 PM   #9
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That looks and sounds fantastic. Added to my to-do pile.
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Old 07-30-2013, 02:17 AM   #10
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I love the idea of using dates in a dubbel. I may have to add that into my dubbel recipe when I brew it again.

Do you feel like you got significant flavor by adding it just at flame out and only for 10 minutes? I would be tempted to add it for the last bit of the boil and then maybe also add some to secondary. Do you think that would make a significant different in the flavor contribution?
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